Recipe: Capsicum rice

Ingredients are in PURPLE colour
This is a super main course item. Not the jeera rice, not the pulav and biryani but at the same time not plain rice :) Well another one of my favorites. Try it!

--Soak the rice in water for half an hour. This allows it to elongate.

--Then boil water in a vessel and put the elongated rice into it. Strain the cooked rice in a BIG noodle strained when its ready. You can make it a bit sticky or even allow it to be half-cooked like chinese food consistency. Allow the rice to cool completely.

--Take a tava -preferably non-stick cookware- Then the rice does not stick to the bottom and toasts well. Pour a little oil and a liberal helping of ghee/ butter on it. Throw in some jeera and pepper corns. Wait for it to sputter. Add some finely chopped fresh green chillies as per your spice requirement (People with health issues MUST avoid this) Next fling in chopped onions and a liberal handful of chopped capsicum. Add salt to taste and saute this for a minute. Take care that the capsicum does not lose its crunchy taste!

--Reduce the flame and add the cold cooked rice and mix with a long spoon. Spread the rice evenly all over the tava. This allows one side of the rice to get well-toasted and slightly yellow.

--Turn off the fire and garnish with chopped dhania! Its ready! Now hog!

Tips!

1) This is a great dish to have with a curry.
2) For people who like spicy rice - you may have a little garlic or chilli sauce with it.
3) It's a great combination with aloo mutter in red gravy.